Pawaru-Grahmata

№ 15IV. nodaļa

Pudiņš no teļa kājām

Calf's foot pudding with raisins and cinnamon

  • Serves 6
  • about 5½ hours, most of it simmering the feet
  • Melnraksts · vēl nav izmēģināts

1796Puddinsch no tella kahjahm.

Modernizētslpp. 209 · PDF 223
6 porcijas

The book gives 4 calf's feet, 4 or 6 wheat rolls, 12 eggs and the yolks of 16 more; it gives no amounts for the suet, milk, sugar, cinnamon or fruit. We use a quarter.

Method

8 soļi
  1. Scrub the foot, put it in a pan of cold water, bring to the boil and boil for 5 minutes. Drain and rinse.
  2. Cover it with fresh water, add the salt and simmer very gently, partly covered, for 3–4 hours, until the meat and skin fall away from the bones.
  3. Lift it out and, when cool enough to handle, pick off all the meat, skin and soft tendon. Throw away the bones and any hard bits. Keep the stock; it sets to a firm jelly and makes good soup or aspic.
  4. Chop the meat and suet together very finely, or put them through a mincer.
  5. Soak the bread in the milk for 10 minutes, then mash it with the sugar and cinnamon. Mix it with the meat and press everything through a coarse sieve or colander with the back of a spoon, or beat it together hard, until smooth.
  6. Stir in the raisins, currants, eggs, yolks and salt.
  7. Butter a 1.2 l pudding basin, pour in the mixture, cover with pleated buttered baking paper and foil and tie it tightly under the rim. Steam it on a trivet in a covered pan of simmering water, two thirds of the way up the basin, for 1½–2 hours, until firm and at least 72 °C in the centre.
  8. Melt the butter in a small pan and let it foam until it turns golden and smells nutty. Turn the pudding out into a dish and pour the butter over.

Notes

What the book says vs. what we added

the book boils 4 calf's feet, takes out all the bones and chops the meat very finely with suet. It soaks 4 or 6 wheat rolls in milk, adds sugar and cinnamon, mixes it all together in a colander, and adds large raisins, currants, 12 eggs and the yolks of 16 more. The pudding is boiled in a napkin "as known" (04-009) and served in a dish with yellow butter or another sauce. The blanching, the times and the amounts other than the eggs and rolls are ours.

Eggs

12 eggs and 16 yolks are clearly printed. It sounds like a lot, but the egg makes up about the same share of the mixture as in 04-013. We use a quarter: 3 eggs and 4 yolks.

Calf's feet

order them from a butcher, cleaned and split. They give soft, gelatinous meat with little flavour of its own, which is why the book sweetens and spices it. Pig's trotters are easier to find and work the same way.

A sweet meat pudding

English cookery books of the time have a similar calf's-foot pudding, also with suet, currants, eggs and spice, boiled in a cloth.

"Yellow butter"

butter heated until golden, as in the fish chapter (03-085). The wine sauce from 04-009 is the "other sauce" we'd choose.

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